Home

Egg and cucumber salad #2

Preparation time: 20 minutes,
Calories: 143 per portion

ingredients

serves 4
1 bunch of watercress
1 cucumber, peeled and sliced
4 hard-boiled eggs, finely chopped
1 bunch of spring onions, chopped

for the sauce

300 ml (1/2 pint) natural low-fat yogurt
1 tablespoon lemon juice
1 teaspoon mustard powder
salt and pepper

method

1. Arrange the watercress in a serving dish and cover with the cucumber slices. Mix the chopped eggs and spring onions together and spoon into the centre.

2. To make the sauce, mix all the ingredients together. Pour over the salad and serve.

3. To avoid a black rim forming around the yolks of hard-boiled eggs, cook them for a maximum of 9 minutes and plunge into cold water immediately, tapping the shells as you do so.

If you use a wet knife to slice hard-boiled eggs, the yolks will not crumble as you cut them.

What did you think?

3 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved